No burger without cheese for me, ever.
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I find 8oz patties unnecessary. Anywhere from 4-6 works best for me.
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I read that the cheese under the meat is because that way the cheese hits the taste buds first, better for texture and flavor.
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Wow. I will listen to the NPR then.
Gross-Funny Hamburger Anecdote:
Yesterdayâs mail brought a flier promoting a business called âSmart Cremationâ. Specifically, it invited people to attend a âFREE Seminar and Mealâ. 2/3 of the flier was a photo of a cheeseburger plate that looked really good. The rest was boilerplate aboutâŠcremation.
May I have a little more Aunty on my burger, please?
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Pepper Jack and Muenster are my 2 go-tos these days, partly because those are the sliced sandwich cheeses Iâm most likely to have on hand. Actually, cheese does not appear on homemade burgers around here more often than it does.
Have used aged white cheddar, aged Swiss and smoked Gouda and liked them. Bleu doesnât work on a burger for me. Best cheeseburgers using cheddar Iâve had used shredded sharp. Both those places are gone, though.
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Just so the phrase âflame-broiledâ doesnât appear anywhere.
And they donât offer take-away boxes, or urns.
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80% chuck from my butcher
Ketchup
Optional:
Bread and butter pickle chips
Lettuce
Tomato only if in season
I donât usually have buns, but if I do itâs always the local specialty: potato rolls.
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Omg, Iâm Microsoft too! 
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1/4 - 1/3 lb beef burger, hand patted with 80/20 if possible, and grilled
Cheese, always - usually Tillamook medium cheddar, sliced from block (melts better), sometimes T. PepperJack, occasionally gruyere
Toasted sesame bun
Mayo, Ketchup, sometimes light BBQ sauce
Whatever lettuce is on hand
Fresh onion, preferably Walla Walla Sweet, Bermuda or regular Spanish (last choice)
In a perfect world Iâd have fresh fried onion straws or onion rings on the burger - doesnât usually happen unless going out for one!
- I season patties with Penzeyâs Chicago Steak Seasoning usually, sometimes blending into the mix with some garlic powder
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I used to always do that, but within the last year or so do two 2.5oz patties smashed with a slice of cheese atop both. Way more browned beef flavor and cheesyness. IMHO best burger ever.
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Yum, whatâs not to love about that!
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At home, we grill them with some type of cheese (sorry, haters), usually a blue or cheddar. I donât usually get a burger at a sit-down restaurant. Fast food burgers are a guilty pleasure. I had my fourth ever in my life Whopper a few weeks back, that was delightful. And in the past couple of weeks Iâve gone to Habit Burger Grill, and I very much like their burgers, they come with lettuce and a visible tomato slice. I went there the first time mainly for the tempura green beans, which werenât as good as I had hoped. The next time, same with the onion rings, but their fries are a great accompaniment, and I dotâ like fries much usually.
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Iâve probably had nearer to 4000 whoppers.
They used to actually be flame broiled in the old days.
Iâm a blue cheese guy too but I had no idea it was so polarizing.
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I like my burgers on a cheap bun . Cooked on cast iron . Super thin with American cheese and sautéed onions. No condiments needed.
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Hey- so am I
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You know they keep forever. You can probably slip them into a time capsuleâŠmaybe someone has done that.
Quality ground beast, a brush of A-1 or Heinz 57, grilled over a gas grill to medium with slices of cheddar and american cheese. Mortâs sauce (inspired from a childhood favorite burger joint-- mayo, cocktail sauce, dill relish), on the bottom bun with iceberg lettuce, ripe beefy-steak tomato, a paper thin slice of red onion, yellow mustard on the top bun. Alternately, a smashed onion grilled patty with american cheese topping and yellow mustard on top of the cheese. Both on quality soft sesame seed buns. Then thereâs the grilled real mushrooms with swiss on a juicy burger with just butter lettuce on a brioche bun with no condiments ( a golf course favorite). And the sometimes no bun, just burger patty with a mayo and A-1 sauce mix dollop. I loved them all, but have veered toward the non meat patties or homemade turkey burgers, extra dilled. The night before I had my gall bladder surgery, I spent the time I should have been sleeping to say good bye to the foods that I wouldnât be spending time with in the future. 
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One upscale mini chain in Toronto has a blue cheese and avocado burger I used to enjoy.
I really liked The Spotted Pigâs roquefort -topped burger in NYC. (The Spotted Pig has closed - very awful stuff was happening there)
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